Yassa Chicken
A Senegalese chicken and caramelized onion dish in a spicy lemon sauce, garnished with green olives and served over rice.

Recipe Keywords:
yassachickendairyfreeglutenfreespicyafricanmain_dishes
servings: 4
total time: 4 hours 30 minutes
recipe by: Frankie
Ingredients
- 3 to 4 pounds of chicken pieces, bone-in, skin-on
- 2 TBSP cooking oil
- 2 cups chicken stock
- 1/2 tsp cayenne pepper
- salt and pepper
- 2 cups uncooked white rice
- 1/2 cup sliced green olives
- Marinade:
- Juice and zest from 1 lemon
- 1/4 up olive oil
- 2 large onions, sliced
- 1 habanero pepper, slit
- 4 garlic cloves, minced
- 1 tsp kosher salt
Directions
- Place the chicken pieces in a large bowl. In a separate bowl mix together the marinade and pour over the chicken. Toss to coat, cover and refrigerate for at least 3 hours.
- Remove the chicken from the fridge and allow to come to room temperature, about 20 minutes.
- Heat the cooking oil in a large saute pan over medium-high heat.
- Remove the chicken from the marinade and season with salt and pepper. Sear the chicken (in small batches) skin-side down in the hot pan until well browned, about 4 minutes, flip the chicken over and cook the other side for about 3 more minutes. Sear the remaining chicken pieces, transfer all the seared chicken to a plate and set aside.
- Discard the habanero and scrape the onions and remaining marinade into the pan and cook, stirring occasionally, until caramelized, about 15 minutes.
- Add the chicken stock and cayenne into the pan with the onions and scrape the bottom of the pan with a wooden spoon to release any stuck on bits.
- Nestle the chicken skin-side up back into the pan in between the onions. Bring to a boil, cover the pan and reduce heat to medium-low. Simmer for about 20 minutes.
- Remove the lid from the pan and simmer for 20 more minutes or until chicken is cooked through.
- While the chicken simmers prepare your rice. Here is a basic white rice recipe if you need it, just double the recipe.
- Add the green olives to the chicken and onions, serve over the cooked rice.